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Tender shredded chicken and cheese rolled into soft corn tortillas, then baked in a rich, tangy sour cream and green chile sauce. A comforting Tex-Mex classic that's perfect for a family dinner and surprisingly easy to make.
For 4 servings
Cook and Shred Chicken
Prepare the Sour Cream Sauce
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Tender shredded chicken and cheese rolled into soft corn tortillas, then baked in a rich, tangy sour cream and green chile sauce. A comforting Tex-Mex classic that's perfect for a family dinner and surprisingly easy to make.
This tex_mex recipe takes 85 minutes to prepare and yields 4 servings. At 787.69 calories per serving with 60.05g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Assemble the Enchiladas
Bake and Serve
Use a mix of Monterey Jack, sharp cheddar, and queso asadero for a more complex and gooey cheese topping.
Mix 1 cup of canned black beans (rinsed and drained) into the chicken and cheese filling for added fiber and texture.
Add 1-2 finely diced jalapeños to the sour cream sauce along with the green chiles for an extra kick of heat.
Replace the chicken with 2 cups of a mixture of black beans, corn, and sautéed spinach for a hearty vegetarian filling.
The chicken provides high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
Thanks to the generous amounts of Monterey Jack cheese and sour cream, this dish is a good source of calcium, which is vital for strong bones and teeth.
Chicken is a natural source of B vitamins, particularly niacin (B3) and B6, which help convert food into energy and support brain function.
A serving of two enchiladas contains approximately 650-750 calories, depending on the specific ingredients used, such as the fat content of the sour cream and cheese.
This dish is a good source of protein from the chicken, which is essential for muscle health. However, it is also high in calories, fat, and sodium due to the cheese, sour cream, and sauce. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can assemble the enchiladas completely, cover the baking dish tightly with foil, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 minutes to the baking time.
Yes. For best results, freeze them after assembling but before baking. Cover the dish with a layer of plastic wrap and then a layer of foil. They can be frozen for up to 3 months. Bake from frozen, covered with foil, for 45-50 minutes, then uncover and bake for another 10-15 minutes.
Curdling usually happens when dairy is heated too quickly or to too high a temperature. To prevent this, always remove the sauce base from the heat and let it cool for a few minutes before stirring in the sour cream. Never let the sauce boil after the sour cream has been added.
Corn tortillas can become brittle and break when rolled. The key is to soften them first by briefly frying them in hot oil. This makes them pliable and also creates a slight barrier that prevents them from getting soggy in the sauce.